Carrot & Cumin Tostada

Carrots for Tostada
Recipe Date: June 17, 2020
Difficulty: Medium
Measurements: Imperial (US)

PAIR WITH: Ruby Ruby

From the kitchen of: Perkin’s Catering Co.


  • 8 carrots (3 roughly chopped, 5 sliced)
  • 1-2 cups heavy cream
  • 1 tsp ground cumin
  • 2 tbsp kosher salt
  • ¼ cup dark brown sugar
  • ⅛ cup vegetable oil
  • 1 tsp pasilla pepper powder
  • 4” x 4” fried tostada shells
  • Queso fresco, to taste
  • Sour cream, to taste
  • Pickled red onion, to taste
  • Cilantro leaf, to taste


For the Purée:

  1. Cover the carrots in heavy cream in a small saucepan and cook until soft, about 10 minutes. 
  2. Empty contents into a large blender with cumin, 1 tbsp salt, and brown sugar; purée until smooth.

For the Roasted Carrots:

  1. Preheat the oven to 350° F.
  2. Roast 5 sliced carrots in vegetable oil, pasilla pepper powder, and 1 tbsp salt in the oven for 15 minutes.

To Assemble:

  1. Place tostada shells in the center of a plate, dollop purée and top with roasted carrots.  
  2. Sprinkle queso fresco, a drop of sour cream, and top with pickled red onion and cilantro leaf. Serve and enjoy!